Mutton Pepper Masala

Mutton Keema, Masala Mutton Curry, Mutton Kurma, Mutton Dalca, Pepper Mutton Curry, Mutton Parathal & Mutton Varuval. Says its all, isn't it? Our love, our Indian love for mutton? Of course. Obviously. Mutton loved to its core and I, mind you have already exhausted my avenue for the standard mutton dishes. All of it already repeated I don't know how many times before I decided I should invent a new dish. Pepper being the main highlight for this Mutton Pepper Masala, a dry style, mint for aroma and minty zesty, and like I have already said before, potatoes by far will swim into a mutton or even a lamb dish (Lamb Pho). Oh yes, yogurt tipped in as well for the natural burst of creaminess and tanginess.   

Ingredients

400g mutton - cut into thin long stripes and rinse
2 ( about 300g) potatoes - dice with the skin on.

6 shallots - slice thinly

1 inch ginger - slice into thin long stripes

20g (or one small bunch) mint leaves - pluck the leaves out of the stems.

100g yogurt

1/2 tbsp crushed black pepper seeds

Spices - 2 sticks of cinnamon, 3 cloves and 1 star anise

Salt for taste

Oil as needed

Method

Season potatoes with salt.
Deep fry, remove and keep aside. 

Leave about 3 tbsp of oil in the same pan.
Saute spices, shallots and ginger. 

Add mutton and 1/4 cup of water (or as needed ) to cook mutton till soft and tender.

Tip in yogurt and season with salt. 

Stir and cook till gravy thickens.

Goes in fried potatoes and mint leaves.

Stir and remove from heat.